EVIDENCE FOR SALT TOLERANCE IN PEPPER VARIETIES (CAPSICUM-ANNUUM-L) IN TUNISIA

Salt tolerance in pepper (Capsicum annuum L.) is described in terms of yield, mortality and root weight. Significant differences in absolute and in relative salt tolerance were demonstrated between Tunisian varieties. Relative salt tolerance of 'Beldi' was found to be due to its root system which remained unreduced under stress condition; local adaptation could be involved. 'D'hirat' showed interesting levels of absolute salt tolerance and low mortality. An EC(w)-value greater-than-or-equal-to 7.63 dS/m was critical for almost all characters observed, with reductions of approximately 50%. Fruit weight and shoot-root ratio were not significantly affected by high salt concentrations of the irrigation water.